1–2 tablespoons fresh lemon juice (use lemon that was used for zest. Be sure to zest first before juicing)
1/2 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
Reduce speed and gradually add in sugar until just combined.
Gradually sprinkle in cake flour and by hand fold into mixture a little at a time. Don’t over mix.
Pour batter into a 9 or 10 inch angel food tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.
In a small bowl combine confectioners sugar. Add a little lemon juice and stir until consistency is desired. Stir in lemon zest and drizzle over cooled angel food cake.